Hasselback potatoes are a regular guest at our dinner table.  Lenny really enjoys making them, so I let him run with it.  This thrills me!  This recipe was developed out of the love of the potato, and all things creamy.  We turned the traditional Hasselback into Scalloped Hasselback potatoes.

Scalloped Hasselback Potatoes

This recipe is part of the series of recipes that I am developing for Whole Foods using Clover Stornetta products.  We have always been fans of Clover Stornetta products, and even more so, now that they have earned their Non-GMO certification.  What are GMOs?  Essentially, they are genetically modified organisms from plants or animals that have been genetically engineered with DNA from other plants and/or animals, as well as viruses and bacteria.  I like to think of it as our food being a science experiment.  Not sure about you but I have no interest in putting these foods into my body or the bodies of those I love.  Therefore, I make a very conscious effort to make sure the foods we eat are Non-GMO.  Clover Stornetta is one product I know that I can trust to feed us right.


To kick off the awareness of their Non-GMO products they are hosting a photo contest, and we will be part of the judging team.  From now until the end of December you can enter a photo showing how you enjoy using Clover Stornetta products.  All you need to do is snap a photo enjoying one of their products during a holiday moment.  Then tag it with the hashtag #cloverlover and share it on your favorite social media platforms such as Facebook, Instagram, or Twitter.  There are two categories you can enter your photo in, they are:

  1. Favorite holiday recipe using Clover products
  2. Your favorite holiday moment

Your photos will be collected and judged by teams from Whole Foods Market®, Clover Stornetta Farms, the Culinary Institute of America, Sweet Bar Bakery, and US.  The creamy delicious prizes are:

• The Grand Prize winner in each category will receive coupons for a year’s supply of Clover products and a Clover gift bag!

• Three runners-up in each category will receive a Clover gift bag.

Scalloped Hasselback Potatoes

Let’s talk about this recipe as it is a dream.  The Hasselback potato was first created in the 1700’s in Sweden at a restaurant called Hasselbacken.  What makes this potato recipe an elegant recipe is the way the potato is prepared by cutting it into a fan, and then drizzling with garlic infused oil which creates a crispy outside and a creamy inside.  We took the recipe to another level by squeezing slices of butter and gruyere between every other potato layer, then baking them with thyme and garlic infused the heavy cream.  It is insane and would be a great side dish alongside a roast prime rib or pork roast during your holiday meals.

Remember the key to making this recipe look so elegant is all in how you cut the potatoes, and this is by far the best video we have seen showing how to do so.


Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Scalloped Hasselback Potatoes

*serves 4


4 russet potatoes, scrubbed clean with the skins left on

1 stick unsalted butter, + 1 more tablespoon of butter, cut the stick of butter into thin slices

5 ounces gruyere cheese, cut into thin slices

1 cup heavy cream 

4 sprigs of fresh thyme

2 garlic cloves peeled and smashed

4 tablespoons shredded parmesan cheese

How To:

Preheat oven to 400.

Heat the cream, 1 tablespoon of butter, garlic, and thyme in a small saucepan until simmering.  Remove from the heat and set aside to infuse.

Cut the potatoes by following the directions in the above video.

Alternate slices of butter and cheese between the slices of the potato.  Do not overstuff or the potato will buckle up and break.

Place into a baking dish and bake for 45 minutes.

Remove from the oven and gently pour the infused cream over the top of each potato, easing the cream between the slices by gently separating with a thin knife.

Sprinkle 1 ounce of the shredded cheese onto each potato.

Return the baking dish to the oven and bake for another 10 – 15 minutes, until golden brown.



**  disclaimer Whole Foods compensated us for our time, but all opinions expressed are our own.







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